Prep- Remove 12 pieces of pasta from package. Heat
oven to 375°. In large skillet, cook meat until
browned; remove from heat. Drain. Stir in spaghetti
sauce. In small bowl, stir together ricotta cheese,
egg, and oregano.
Assembly- In 13x9x2 inch baking dish, spread 3/4 c
meat sauce. Place 3 pieces past crosswise over
sauce (do not overlap). Spread about 2/3 cup
ricotta mixture evenly over pasta. Spread 3/4 cup
meat sauce evenly over ricotta covering pasta
completely;sprinkle with 1 c mozzarella cheese.
Repeat steps 2 and 3 two more times. Top with
remaining 3 pieces. Spread remaining meat sauce
completely over pasta; sprinkle with remaining
mozzarella and Parmesan cheese. Cover with foil.
Bake 30 minutes; remove foil. Bake 10 to 15
minutes or until hot and bubbly. Let stand 5
minutes before cutting.
For saucier lasagna- Add 1 cup (8 oz) tomato sauce
to meat mixture in skillet.
Originally Submitted
3/17/2013
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